Blueberry Lemon Zucchini Cake
Prep time
Cook time
Total time
Light, moist cake that is full of fresh blueberries, zucchini with a hint of lemon.
Recipe type: Dessert
Cuisine: American
Serves: 24 slices
  • ½ cup applesauce, unsweetened
  • ½ cup coconut oil
  • 1 cup granulated sugar
  • 2 tsp. vanilla extract
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 2 eggs
  • 1 lemon, zested, juiced
  • ½ cup milk, nonfat or milk of choice
  • 2¾ cup all-purpose flour
  • 2 cups zucchini, shredded
  • 1 cup blueberries, fresh or frozen
  • For Glaze:
  • ½ cup powdered sugar
  • 1 tbsp. lemon juice
  • ½ tsp. vanilla extract
  1. Preheat oven to 325 degrees
  2. Spray a 9 x 13 baking dish with cooking spray; set aside.
  3. In a large bowl, beat together applesauce, coconut oil, vanilla extract, baking soda, baking powder and salt. Add eggs; beat until well combined. Add lemon and lemon zest and beat until incorporated.
  4. Alternate between milk and flour, beat each time, just until combined. Do not over beat.
  5. Fold in zucchini and blueberries.
  6. Pour batter into prepared baking dish. Bake in oven for 30-35 minutes, until lightly golden; test with a toothpick by placing tooth pick in the center of cake, if it comes out clean, it's done.
  7. Let cake cool completely before adding glaze.
  8. To make Glaze: In a small bowl, add powdered sugar, lemon juice and vanilla extract; whisk until creamy and smooth. If it is to thick, add a pinch of water. it's it's to runny, add a pinch more sugar. Drizzle with a spoon over the cake.
  9. Cut cake into 24 slices.
Nutrition Information
Serving size: 1 slice Calories: 141 Fat: 5 Carbohydrates: 22 Sugar: 10 Sodium: 120 Fiber: 1 Protein: 2.4 Cholesterol: 15
Recipe by PB + P Design at